Corn Soup
From The blue ribbon cook book, 1904
Presented as published in 1904. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The blue ribbon cook book (1904) by Jennie C. Benedict, page 8. The excerpt below is the record exactly as published.
CORN SOUP. One half gallon of milk put on to boil. Cut one pint of green corn close to the ear, and put on with the milk; when it comes to a boil, add one pint of green corn pre- pared as for pudding. Add butter as you would for oyster soup, salt and pepper to taste
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